Gingerbread Latte

• FOR THE GINGERBREAD SYRUP:
• 1/2 cups Molasses
• 1/2 cups Water
• 1-1/2 teaspoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Nutmeg
• 1 teaspoon Vanilla Extract
• FOR EACH LATTE:
• 3 teaspoons Gingerbread Syrup, Or More To Taste
• 1 Shot Espresso, Or 1 Ounce Very Strong Coffee
• 1/4 cups Whole Milk
• 1/4 cups Cream
• Whipped Cream, For Serving (optional)

1. For the gingerbread syrup:
2. Place molasses, water, ginger, cinnamon, cloves, and nutmeg in a small saucepan and bring to a boil over medium heat. Remove from heat and stir in the vanilla extract.
3. Strain through cheesecloth if desired. Store in a jar in the refrigerator.
4. Makes about 3/4 cup syrup, or enough for 10-12 servings.
5. For each gingerbread latte:
6. Place 3-4 teaspoons of gingerbread syrup and a shot of espresso in a mug.
7. Warm the milk and cream to 155u0b0F and froth. Pour over the syrup and espresso in the mug. Top with whipped cream if desired.
8. Notes:
9. 1. This makes a single-sized latte. You can definitely make a larger latte if you prefer!
10. 2. You can also make this kid-friendly by omitting the coffee.
11. 3. For a more punchy flavor, make sure to use blackstrap molasses.

gingerbread syrup, molasses, water, ground ginger, ground cinnamon, ubc, ubc, vanilla, latte, syrup, espresso, ubc, ubc, cream

Taken from tastykitchen.com/recipes/holidays/gingerbread-latte-3/ (may not work)